Cornish Heritage Breed Diced Pork 500g

Cornish Ourdoor-Reared Heritage Breed Diced Pork 500g

Primrose Herd Diced Pork or Pork cubes are great for winter casseroles kebabs or goulash. Pork shoulder is trimmed and cubed with no extra preparation required.

Pack size 500 grams

Why Choose Primrose Herd Pork?

• Award Winning Heritage Pork, Great Flavour
• High Welfare: Sourced from free-roaming, outdoor-reared Cornish pigs and beef cattle
• Family Owned and Run expertise 
• Chilled Delivery: Vacuum-sealed to preserve freshness.

Weight: 500g

Packaging:   Vacuum-sealed, chilled

Origin:   Cornwall, UK (Primrose Herd)

Storage:   Keep refrigerated below 4°C.

Delivery:   Delivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.

👨🍳 Chef’s Tip: Master Pork Shoulder Souvlaki

"Pork shoulder (kontosouvli) is the authentic Greek choice for souvlaki because its natural fat marbling keeps small skewers juicy over high heat, unlike dry pork loin. However, because diced shoulder contains tough collagen, quick-grilling requires a specific approach: tenderising with an acidic garlic-oregano marinade, threading tightly, and flash-cooking over intense heat so it stays charred outside and succulent within."

1. The Traditional Greek Acid & Herb Marinade

The acidity in lemon juice and white wine vinegar tenderises the muscle fibres of the shoulder meat, while olive oil coats the exterior to prevent drying.

• Whisk together: 4 tbsp extra virgin olive oil, juice of 1 lemon, 1 tbsp white wine vinegar, 4 minced garlic cloves, 2 tbsp dried Greek oregano, 1 tsp dried thyme, 1 tsp sea salt, and ½ tsp coarse black pepper.

• Coat the diced pork thoroughly, cover, and marinate in the fridge for at least 4 hours (preferably overnight).

2. Thread Tightly onto Soaked Wooden Skewers

If using wooden skewers, soak them in cold water for at least 30 minutes so they do not catch fire on the grill or under the grill pan.

• Thread 4 to 5 pieces of marinated pork shoulder tightly onto each skewer, pressing them snugly against one another.

• Packing the meat tightly together traps internal moisture, stopping small cubes of pork shoulder from drying out over fast heat.

3. High-Heat Direct Sear (Grill, Barbecue, or Cast-Iron)

Bring the skewers to room temperature for 15 minutes before cooking.

• Preheat a griddle pan, heavy cast-iron skillet, or barbecue to scorching high heat.

• Cook the souvlaki for 8 to 10 minutes in total, turning every 2 minutes to achieve dark charred grill marks on all four sides.

• Remove from the heat as soon as the core reaches 65°C–68°C.

4. Rest and Squeeze with Fresh Lemon

Never serve souvlaki straight off the heat.

• Transfer the skewers to a warm board, cover loosely with foil, and let them rest for 5 minutes so the muscle fibres relax and reabsorb their juices.

• Finish with a generous squeeze of fresh lemon juice, a pinch of extra dried oregano, and sea salt flakes. Serve stuffed inside warm pita bread with homemade tzatziki, red onion, and fresh tomatoes.